“These are some of mv favorite one-pot
recipes.” says Gizzi Erskine, the 33-year old TV chef and author. “They are
inspired by places I’ve been to and restaurants I’ve eaten in. They’re made
with healthy ingredients but taste as good us full fat versions so you won’t
feel you are compromising on flavor.” They’re also extremely easy to make. This
is what is commonly called a result. Turn over to find out how to make these
one-stop miracles
Detoxifying Veggie Bollywood Biriyani
This beautiful Biriyani contains cardamom
and chili - two reliable detox spices. A curry that keeps you slim and
cleansed? We'll have two. Thanks
Detoxifying
Veggie Bollywood Biriyani
Serves: 4
Cals: 450
Fat: 12.9g
Ready in: 60mins
For the curry
·
1 tsp oil
·
1 tsp mustard seeds
·
8-10 curry leaves
·
1 onion, chopped
·
10gginger, sliced
·
1 cinnamon stick 4
·
½ tsp turmeric
·
1 tsp chili powder
·
1 tsp ground cumin
·
1 tsp ground coriander
·
2 green chilies, halved lengthways
·
2 tomatoes, chopped
·
1 head of cauliflower, broken into florets
·
400g tin chickpeas, drained
·
2 tbsp tamarind juice
·
100ml half-fat coconut milk
1
tsp chili powder
For the rice
·
1 tsp olive oil
·
2 onions, sliced
·
10g ginger, grated a
·
¼ tsp turmeric
·
2 tsp curry powder a pinch saffron
·
1 star anise
·
2 cloves
·
2 green cardamom pods
·
200g basmati rice
·
2 tbsp 0% fat Greek yoghurt
·
500ml vegetable stock
·
2 tbsp flaked almonds
·
seeds of ½ a pomegranate
·
1 tbsp rose petals
·
Handful coriander leaves
100ml
half-fat coconut milk
1.
Heat the oil in a pan, now add the mustard seeds
and curry leaves. Done that? Leave to toast slightly.
2.
Add and fry the onion for 10min. Add ginger,
cinnamon, spices and chilies and fry for 1min.
3.
Next up, add your tomatoes and cook for 4min.
Add the cauliflower and chickpeas and stir.
4.
In goes the tamarind juice,100ml water and
coconut milk. Bring to the boil, then reduce to a simmer for 30min, stirring
occasionally.
5.
Meanwhile, make the rice. Heat the oil in a deep
pan over a medium heat, add the onions, ginger, turmeric and curry powder and
cook until the onion is tender. Stir in the saffron and whole spices, then tip
in the rice and mix together well.
6.
Add the yoghurt and stir to coat the rice, then
pour in the stock. Almost there...
7.
Now put a lid on, boil for 2min, then simmer for
8-10min. When all the liquid has absorbed, turn it off and leave the pot
covered for 10 minutes.
8.
Heat the oven to 200°C/Gas 6. Spoon half the
curry into a casserole dish. Top with half the rice then repeat the layers,
finishing with rice.
9.
Scatter over almonds and bake for 20min. Serve
in the pot scattered with the pomegranate seeds, rose petals and coriander.
Job's a good 'un.
Flu-Fighting Roast Duck Noodle Soup
Honey, ginger, garlic and Pak Choi have
immunity-boosting properties, making this soup a great option if you're a bit
under the weather
Flu-Fighting
Roast Duck Noodle Soup
Serves: 2
Cals: 525
Fat: 13.1g
Ready in: 45mins
·
250g duck leg
·
sea salt
·
pepper
·
1 tbsp honey
·
1 tsp Chinese five-spice
·
1 tbsp soy sauce
·
100g egg noodles +
·
1 liter chicken stock
·
1 inch ginger, peeled and sliced
·
1 garlic clove, bashed
·
1 star anise
·
2 tbsp oyster sauce
·
1 tsp sesame oil
·
3 shiitake mushrooms, chopped
·
2 heads of Pak Choi, shredded
·
50g Enoki Mushrooms
·
4 spring onions, sliced
·
a few chives, sliced
·
1 red bird's eye chili, chopped
·
A few fresh mint leaves
3
shiitake mushrooms, chopped
1.
Heat the oven to 180°C. Rub the duck leg with
salt and pepper. Roast it for 45 minutes, until the skin is crispy and the meat
is tender.
2.
Mix together the honey, five-spice and half of
the soy sauce in a large pan. Place the duck leg in it and put over a medium heat.
Cook gently until sticky and glossy. Remove the leg from the pan and shred the
meat.
3.
Cook the noodles in a saucepan of boiling water
with a pinch of salt until tender. Drain.
4.
Next up: heat the stock, ginger, garlic and star
anise in a large pan, add the oyster sauce, sesame oil and remaining soy sauce.
Combine.
5.
Discard the ginger, garlic and star anise. Add
the shiitakes and cook for 3min, then add pak choi, enoki, spring onions,
chives, noodles and duck.
6.
Boil, then remove from heat. Serve in bowls garnished
with the chopped chili and mint. Dig in.
